Description

Trinidadian Curry Chicken is a vibrant, aromatic dish packed with Caribbean flavors. Tender chicken is marinated in a blend of fresh green seasoning and Trinidadian curry powder, then simmered until juicy and flavorful. It’s perfect served with rice, roti, or warm flatbreads for a comforting and crowd-pleasing meal that celebrates Trinidad’s culinary heritage.

Ingredients

Units Scale

For the Chicken Marinade

2 lbs (900g) bone-in, skinless chicken pieces (thighs, drumsticks, or a mix)
1 tablespoon fresh lime or lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons green seasoning (Trini style blend of scallions, cilantro/culantro, garlic, thyme, and hot pepper)

For the Curry Sauce

3 tablespoons vegetable oil
2 tablespoons Trinidadian curry powder
1/2 teaspoon ground turmeric (optional, for color)
1 medium onion, finely chopped
3 garlic cloves, minced
1 large tomato, chopped
1 hot pepper (Scotch bonnet or habanero), whole or chopped (optional, to taste)
1 1/2 cups (360ml) water or low-sodium chicken broth
2 medium potatoes, peeled and cubed

To Finish

Fresh cilantro or parsley, chopped (for garnish)

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Instructions

Marinate the Chicken: Place the chicken pieces in a large bowl. Add lime juice, salt, black pepper, and green seasoning. Mix well to coat thoroughly. Cover and refrigerate for at least 1 hour or overnight for best flavor.
Prepare the Curry Paste: In a small bowl, combine the curry powder and turmeric with a few tablespoons of water to create a thick paste. Set aside.
Sauté Aromatics: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 3 minutes. Stir in the garlic, cooking for another 1 minute until fragrant.
Cook the Curry Paste: Add the curry paste to the pot. Cook, stirring constantly, until the paste darkens slightly and becomes aromatic, about 2 minutes. This helps release the essential oils and flavor.
Add Chicken and Tomato: Add the marinated chicken pieces and chopped tomato (and hot pepper if using) to the pot. Stir to coat the chicken in the curry mixture. Cook for 5–7 minutes until the chicken starts to brown.
Simmer with Potatoes: Pour in water or chicken broth. Add the cubed potatoes. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, stirring occasionally, until the chicken is cooked through and potatoes are tender.
Adjust and Serve: Taste and adjust seasoning with salt if needed. Garnish with fresh cilantro or parsley. Serve hot with steamed rice, paratha, or roti.

Notes

Green seasoning is essential for authentic flavor; you can make it at home or purchase it at Caribbean markets.
Use bone-in chicken for more depth; boneless chicken can be substituted for convenience.
Adjust hot pepper based on your heat preference.
This curry tastes even better the next day.
For a thicker sauce, let the curry simmer uncovered for the last 5–10 minutes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 410
Sugar: 3g
Sodium: 720mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 3g
Protein: 35g
Cholesterol: 125mg